Glebe Farm Foods

Glebe Farm Foods 🚜Field→Farm→Food
🌾100% Gluten Free British Oats
🥣PureOaty Oat Milk, Porridge & Granola Come join us on our journey 🌾🌳🇬🇧
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Glebe Farm is run by brother and sister duo, Philip and Rebecca Rayner, who share over 50 years of experience in farming. Glebe Farm is the UK’s only oat farm producing PURE gluten-free oats and is dedicated to genuine sustainability and protecting the future of British farming.

27/08/2026

Oat Flatbreads 🌾🍑

These loaded oat flatbreads are the perfect light summer lunch!

Golden, soft and chewy with crisp edges, these flatbreads are made with a mixture of gluten free flour and our PureOaty gluten free porridge oats, which I blended into a fine oat flour. The oats add a deliciously mild nutty flavour and together with the yoghurt and gluten free flour, create a beautifully soft and chewy texture that pairs perfectly with pesto, salad and cheese. 🍑🧀

Ingredients (Makes 2 flatbreads)
⭐️80g PureOaty gluten free porridge oats, blended into a fine oat flour
⭐️60g gluten free plain flour
⭐️1 tsp baking powder
⭐️150g Greek yoghurt, or a dairy free alternative

Suggested toppings:
⭐️2–3 tbsp pesto
⭐️Handful of rocket
⭐️2 fresh peaches, sliced
⭐️1 ball of mozzarella or burrata
⭐️1–2 tbsp balsamic glaze
⭐️Salt & pepper

Method:
1. Blend the PureOaty gluten free porridge oats into a fine oat flour.
2. Add the oat flour, gluten free plain flour, baking powder and salt to a mixing bowl. Add the Greek yoghurt, then mix until a soft dough comes together. Knead gently for 1–2 minutes. If the dough feels a little dry, add 1 tsp of water at a time until you have a soft dough.
3. Divide the dough into two equal balls and roll each one out on a lightly floured surface or between two pieces of baking paper until it's around ½ cm thick.
4. Heat a non-stick frying pan over a medium heat and cook each flatbread for 3–4 minutes on each side, or until lightly golden.
5. Spread each warm flatbread with pesto, then top with the rocket, sliced peaches and torn mozzarella or burrata. Finish with a drizzle of balsamic glaze and enjoy.

These flatbreads are best served warm, so cook them just before serving for the softest, chewiest texture.

This is the perfect lunch or light dinner to enjoy in the garden on a sunny summer's day! What would you top yours with?

21/08/2026

Kinder Bueno Cookies 🍫🍪

A soft, thick and chewy cookie base made with our PureOaty gluten free porridge oats, blended into a fine oat flour for the most incredible chewy texture. They’re topped with a silky hazelnut buttercream, a drizzle of melted chocolate and finished with chopped gluten free kinder bueno style chocolate and roasted hazelnuts. 🌰

Ingredients (Makes 6–8 cookies)
⭐️80g PureOaty gluten free porridge oats, blended into a fine oat flour
⭐️200g gluten free plain flour
⭐️½ tsp baking powder
⭐️120g butter
⭐️1 tsp vanilla extract
⭐️120g caster sugar
⭐️80g light brown sugar
⭐️1 medium egg

Hazelnut Buttercream
⭐️70g butter
⭐️170g icing sugar
⭐️2–3 tbsp hazelnut creme or hazelnut butter
⭐️Optional toppings - chopped gluten free kinder bueno alternative, dairy free chocolate or chocolate chips, chopped roasted hazelnuts, melted chocolate, for drizzling.

Method
1.Beat the butter, caster sugar and light brown sugar together until light and fluffy then add your egg and vanilla extract and mix well.
2. Add the gluten free flour, oat flour, and baking powder, then mix until a soft dough forms. If the dough feels a little dry, add 1 tbsp of PureOaty Creamy & Enriched oat drink.
3. Divide the dough into 6–8 equal balls and gently flatten each one into a thick disc. Chill for at least 1–2 hours.
4. Preheat the oven to 160C. Bake for 12–14 minutes until the edges are just set but the centres still look slightly underbaked. Leave the cookies to cool on the tray for 15–20 minutes before transferring to a wire rack.
5. To make the buttercream, beat the butter until smooth, then gradually beat in the icing sugar. Add the hazelnut creme and continue beating until light and fluffy.
6. Pipe the buttercream in a spiral over each cooled cookie, then decorate with a drizzle of melted chocolate, chopped kinder bueno or chocolate chips and toasted hazelnuts.

Tag a friend you’d love to share these cookies with! 😍🍫🍪

13/08/2026

Creamy Chocolate & Pistachio Overnight Oats 🍫

If chocolate and pistachio is your favourite flavour combination, then this one's for you!

These creamy overnight oats are giving dessert for breakfast vibes. Made with our PureOaty gluten free porridge oats and PureOaty Creamy & Enriched oat drink, they're the perfect gluten and dairy free base.

Ingredients (Serves 2)
🍫80g PureOaty gluten free porridge oats
🍫300ml PureOaty Creamy & Enriched oat drink
🍫2 tbsp chia seeds
🍫30g protein powder
🍫2 tbsp pistachio crème or pistachio butter
🍫2 tbsp chocolate chips

For the creamy chocolate topping:
🍫2 tbsp cocoa powder
🍫1 tbsp boiling water
🍫2 tbsp maple syrup
🍫4 tbsp dairy free yoghurt

Optional toppings:
🍫2 tsp chocolate chips
🍫2 tsp chopped pistachios

Method:
1. Divide the gluten free oats, PureOaty Creamy & Enriched oat drink, chia seeds, protein powder, pistachio creme and chocolate chips evenly between two jars. Mix well until everything is fully combined. Add the lids to the jars and refrigerate overnight, or for at least 4 hours, until the oats are thick and creamy.
2. In a small bowl, whisk together the cocoa powder and boiling water until smooth and lump free. Stir in the maple syrup and dairy free yoghurt until fully combined.
3. Pour the chocolate topping over each jar of overnight oats, then finish with the extra chocolate chips and chopped pistachios.

This is the easiest make ahead breakfast you’ll actually look forward to. Prep it the night before, wake up to a breakfast that feels like a treat, and stay full all morning.

Yoghurt and granola for breakfast anyone? 🥣From 12th August to 8th September, you can grab some The Coconut Collaborativ...
12/08/2026

Yoghurt and granola for breakfast anyone? 🥣

From 12th August to 8th September, you can grab some The Coconut Collaborative natural coconut yoghurt and any flavour of our PureOaty granola for just £6.50, exclusively on Ocado!

Now that's a perfect partnership 🤝

07/08/2026

Creamy Acai Jars 🍓🫐

Stop scrolling if your breakfast is in desperate need of a summer makeover!

Did you know it's super easy and cheaper to make your own açai at home? This recipe is gluten free and vegan, yet still deliciously smooth, creamy and refreshing.

I've paired the acai with our PureOaty gluten free granola for the perfect crunchy finish.

Ingredients (Serves 1)
Açai Base
🫐 1 frozen banana, sliced before freezing
🫐1 sachet frozen açai pulp or 1–2 tbsp açai powder
🫐50g frozen blueberries
🫐60–100ml PureOaty Creamy & Enriched oat drink
Optional: 1 scoop vanilla protein powder or 2–3 tbsp high protein yoghurt for a protein boost
Chia Pudding
🫐2 tbsp chia seeds
🫐120ml–140ml PureOaty Creamy & Enriched oat drink
🫐1 tbsp maple syrup

Suggested Toppings
🫐2–4 tbsp PureOaty gluten free granola
🫐1 tbsp flaked coconut
🫐Fresh berries
🫐1 tbsp smooth peanut butter

Method:
1. To make the chia pudding, combine the chia seeds, oat drink and maple syrup in a jar. Stir well, then refrigerate overnight (or for at least 2–3 hours) until thickened.
2. For the açai base, add the frozen banana, açai pulp, frozen blueberries and a splash of oat drink to a blender or food processor. Blend until thick and smooth, adding the remaining oat drink a little at a time if needed.
3. To a jar add 1-2 tbsp PureOaty gluten free granola and add acai, chia pudding, strawberries and blueberries on top. Continue to layer the granola and acai and top with flaked coconut, fresh berries and a generous spoonful of peanut butter.

Make sure to save this recipe and start your day in the most delicious way! 🥣🍓🫐

27/07/2026

This is Gemma, she's been helping her dad harvest oats for the last seven years on their farm just six miles away from our farm in Huntingdonshire.

Every year the Raby family helps grow the gluten free British oats that become PureOaty oat drinks, porridge and granola. Pretty cool right?

22/07/2026

Caramelised Biscuit Blondies 🍪

Crisp edges, a chewy centre and chunks of caramelised biscuits. These gluten free blondies are the perfect bake! Made with our PureOaty gluten free porridge oats for a soft, fudgy texture which works perfectly when it's paired with white chocolate and caramelised biscuits. 😍

Recipe (Serves 9-12)
240g butter, melted and cooled
120g caster sugar
120g brown sugar
2 large eggs
½ tsp vanilla extract
200g gluten free plain flour
80g PureOaty gluten free porridge oats, blended into a fine oat flour
¼ tsp xanthum gum
120g white chocolate, chopped
6-8 gluten free caramelised biscuits, chopped
Topping - 1-2 tbsp PureOaty gluten free porridge oats

Method:
1. Preheat your oven to 180C. In a bowl, add the melted butter, caster sugar and brown sugar and mix until well combined. Gently fold in the vanilla extract and eggs.
2. Add the xanthum gum, plain flour and oat flour until there are no lumps.
3. Fold in half of the chopped white chocolate and chopped caramelised biscuits into the mixture.
4. Pour the mixture into a lined square baking tray. Sprinkle the remaining chocolate, caramelised biscuits and oats on top and bake for 20-25 minutes. The edges should be golden and crisp with a softer, very slightly wobbly centre.
5. Leave this to cool fully before slicing and serving.

They are so delicious - your friends, family and colleagues will be asking for the recipe!

Your morning coffee deserves a great oat drink. ☕Our PureOaty Barista is made to steam beautifully, giving you silky, cr...
17/07/2026

Your morning coffee deserves a great oat drink. ☕

Our PureOaty Barista is made to steam beautifully, giving you silky, creamy microfoam and bringing out the best in every cup – whether you're making a flat white, cappuccino or latte at home.

It's made with just four simple ingredients: water, gluten free oats, a touch of sunflower oil and salt. No gums or emulsifiers, no added sugar, no artificial sweeteners or preservatives. Just simple ingredients and delicious oat flavour.

Go on, treat yourself to a café-quality coffee at home! Available to purchase on our website: https://www.glebefarmfoods.co.uk/drinks/

15/07/2026

Coconut Cashew Granola 🥥

This homemade coconut cashew granola is packed with crunchy golden clusters, toasted coconut and cashews with a hint of lemon which gives it a fresh, bright flavour.

This recipe uses our PureOaty gluten free porridge oats for the perfect gluten free granola every single time! We recommend serving this granola with some dairy free yoghurt, fresh mango and raspberries for a light summer breakfast!

Ingredients (serves 6-8)
🥥200g PureOaty gluten free porridge oats
🥥60g raw cashews
🥥25g flaked coconut
🥥15g pumpkin seeds
🥥Pinch of salt
🥥60ml vegetable oil
🥥60ml honey
🥥2 tbsp smooth cashew butter
🥥1 tsp vanilla extract
🥥Zest of ½ lemon

Method:
1. Preheat the oven to 170C. In a large bowl, mix together the honey, vegetable oil and cashew butter until smooth.
2. Add the porridge oats, cashews, flaked coconut, pumpkin seeds, lemon zest and salt and fold together until well combined.
3. Press the mixture firmly onto a baking tray. This helps to create larger granola clusters. Bake for 10 minutes, then carefully turn the granola over in sections so it bakes evenly.
4. Bake for a further 10 minutes. Remove from the oven and leave to cool completely before breaking apart. It will firm up more as it cools.
5. Once fully cooled, break into smaller pieces and store in an airtight container for up to a month.

This granola tastes like summer in every bite. We guarantee that you’ll be making this on repeat!

09/07/2026

Scoopable Cookies 🍪😋

Is there anything better than a chewy, gooey cookie? Only a pan of baked cookie dough, with a soft, gooey centre and melted chocolate!

This recipe uses our PureOaty gluten free porridge oats, blended into a fine oat flour which gives the cookies a chewy texture and a subtle nutty taste.

Ingredients (Serves 5-6)
🍪120g gluten free plain flour
🍪80g PureOaty gluten free porridge oats, blended into a fine oat flour
🍪120g brown sugar
🍪80g butter, melted and cooled
🍪1 tsp vanilla extract
🍪1 medium egg + 1 yolk
🍪Pinch of salt
🍪100g milk chocolate (I used a mixture of chopped chocolate and chocolate chips)

Method:
1. Preheat the oven to 170C. In a bowl, add melted butter and brown sugar. Mix together until well combined. Fold in the egg, egg yolk and vanilla extract until smooth.
2. Fold in the plain flour, oat flour and salt until you have a smooth sticky dough. Add the chopped chocolate or chocolate chips and fold in.
3. Leave the dough in the fridge or freezer for 1 hour to firm up. Add the cookie dough to a lightly greased or buttered oven safe pan. Bake for 12-15 minutes. The centre should still be soft with light brown edges.
4. Leave to cool for 5 minutes before scooping and serving.

Warning: This recipe is extremely scoopable and impossible to stop at one bite!!

Address

Glebe Farm. Kings Ripton
Huntingdon
PE282NL

Opening Hours

Monday 7:45am - 5:30pm
Tuesday 7:45am - 5:30pm
Wednesday 7:45am - 5:30pm
Thursday 7:45am - 5:30pm
Friday 7:45am - 5:30pm

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